2 cups all-purpose Flour
1 egg lightly beaten
1/2 teaspoon salt
1 lbs. ground lamb, veal or beef
1/3 cup finely chopped parsley
1/2 cup dice onions
fresh ground pepper and salt
2 cups Yogurt
Pepper, butter, sumac and chili flakes according to taste
fresh chopped mint
sprinkle sumac spice (reddish-purple powder used as a spice in Middle eastern cuisine to add a lomony taste to salads or meat.
Mix the flour and salt in a bowl.
Add egg and water, mixing well using your hands.
Add more water, to soften dough, if needed.
Cover dough with a clean dish towel and set aside for 30 minutes.
Combine diced onion, raw ground beef or lamb,onion, parsley and salt.
Mix well and set aside meat mixture.
Divide dough into two pieces and
lightly dust a work surface and dust rolling-pin with flour. Divide dough into 2 balls.
Using half of dough and other half of dough covered in a bowl.
Roll into a rectangle, rolling the dough thin.
Cut into rolled dough into 2-inch squares with a knife .
Spoon meat filling in the center of each square.
Seal dumplings by gathering the edges of the dough and pinching them together at the top to form as if making won tons.
Place each finished manti on a floured platter and sprinkle flour each time over the finished manti to prevent from sticking
Refrigerate until ready to use.
In a large pot bring water to a boil add a big pinch of salt. Gently drop manti into boiling water.
First time I made manti the dumplings were too big
Cooked manti will float when done to surface when done, about 9 to 10 minutes, check the dumpling while cooking. Do not over cook the dumplings, drain well. Spoon the dumplings on a plate adding the toppings mixture. Garnish with chopped mint.
TOPPING: Do not burn the chili flakes.
In a small saucepan heat oil at a low heat and add red pepper flakes
until pepper flakes have started to color the oil.
When oil is a light red remove from heat and set aside,
Mix minced garlic into room temperature yogurt, add salt and a little water if yogurt is too thick.
Big manti dumplings
Serve warm with yogurt mixture sauce and red chili oil.
Place dumplings on a platter transfer to plates. Add yogurt sauce over the manti
(dumplings) and drizzle with the hot pepper oil. and fresh chopped mint for garnish and sprinkle sumac(opional).
Dumplings are supposed to be very tiny in size but as always I do not have enough time in the day to make it the traditional way. Maybe one day when I have a few hours of leisure time. I will add another photo and make star style dumpling by pinching the ends to form a star.
Chile oil can be found at most markets, already bottled. I always buy it at Asian markets.
finally tiny dumplings,pinch the corners together to form a star.
Finally I learn to make it right with smaller dumplings, mint, sumac, etc. I sometimes crave manti, so when I want to eat it it must be perfect, the Turkish way!